Falafel

Ingredients

• 200 g dried chickpeas
• ½ sweet onion
• 2 garlic cloves, germ removed
• 1 cup fresh cilantro
• ½ cup fresh parsley
• 1 teaspoon salt
• ½ teaspoon cumin
• ½ teaspoon ground black pepper
• ¼ glass soy milk or water
• Sunflower (or olive) oil, for frying

Missing an ingredient?

• What to use instead of sunflower oil
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Instructions

1. Soak the chickpeas in plenty of water for at least 8 hours. Don't cook them.
2. Drain them and put them in a blender or powerful food processor. Peel the onion, quarter it and add it, along with the garlic, cilantro, parsley, salt, cumin and pepper.
3. Blend for 4-5 minutes, until there are no large pieces of chickpea left (if the blender gets very hot, take a break). Gradually add the soy milk or water to make the mixture smoother.
4. Heat plenty of oil in a tall skillet, pot or deep fryer to 175-180°C (350°F).
5. Shape the falafel into walnut-sized portions, as balls or thick patties, and fry them in batches for about 8 minutes, until well browned on both sides. Transfer them to a plate lined with paper towels.
6. In the oven: 20-30 minutes at 220°C (425°F). The raw mixture freezes well, and fried falafel keep for 3-4 days in the fridge (reheat them in a skillet or the oven to crisp them up again).

Nutrition facts

Approximate, per serving (about 104 g). Calculated with data from USDA FoodData Central.